Spaghetti With Spring Onion, Tomato And Herb Sauce

Spaghetti With Spring Onion, Tomato And Herb Sauce

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Servings: 4
Calories: 627


  • 1 3/4 lb large spring onions
  • 2 doves garlic peeled and finely chopped
  • 1 bouquet garni
  • 7 tbsp olive oil
  • 8 oz ripe tomatoes skinned and seeded
  • 2 red chilli peppers
  • 12 oz spaghetti
  • 8 basil leaves
  • salt


  • Slice the spring onions. Place in a large fireproof casserole dish with the chopped garlic, the bouquet garni and 4 tbsp of the olive oil.
  • Sweat the spring onions over a very low heat, uncovered, for 20 minutes, stirring frequently, until soft and reduced to less than one-quarter of their original volume.
  • Bring a large saucepan of salted water to the boil ready to cook the spaghetti.
  • Discard the bouquet garni. Chop the tomatoes coarsely. Remove the stalk and seeds from the chilli peppers and chop the flesh very finely.
  • Add the tomatoes and chilli peppers to the spring onions with a pinch of salt and cook gently for a further 5 minutes, stirring occasionally. Remove from the heat.
  • Cook the spaghetti until just tender, with some 'bite' left to it; reserve 2 - 3 fl oz (60 - 90 ml) of the cooking water when you drain it.
  • Add the spaghetti to the spring onion mixture, together with the reserved hot water, and stir briefly over a low heat to coat and flavour the spaghetti.
  • Draw aside from the heat, add the remaining olive oil and the torn or shredded basil leaves. Serve at once.
Calories: 627 kcal
Carbohydrates: 85 g
Protein: 16 g
Fat: 27g
Saturated Fat: 4 g
Sodium: 45 mg
Potassium: 1006 mg
Fiber: 10 g
Sugar: 10 g
Vitamin A: 2990 IU
Vitamin C: 80 mg
Calcium: 244 mg
Iron: 8 mg
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